Tamagoyaki is a Japanese rolled omelette that's commonly served as part of a Japanese-style breakfast, on top of sushi or as a bento box side dish. Fluffy, thick and amazingly flavourful, you only need a few basic ingredients to cook tamagoyaki at home. And while it’s usually made with a special square or rectangle shaped frying pan, it’s not impossible to make the dish without one! So go right ahead and check out this easy halal tamagoyaki recipe and let’s get to rolling ?
- 3 large eggs
- 2 tbsp vegetable oil
- ⅓ cup carrot, finely diced
- ½ green onion, finely diced
- Pinch of salt
- Crack the eggs into a small bowl, add salt and stir to combine.
- Add the chopped carrots and green onions into the egg mixture and mix everything together.
- In a frying pan (or a Japanese egg pan if you’ve got one), add some oil and rub it all over the pan using a greased paper towel. Over medium-high heat, pour ¼ of the egg mixture in and tilt the pan around to spread an even layer so it covers the bottom of the pan.
- Once the egg is cooked at the bottom but still slightly wet at the top, get ready for the first roll. Slip your chopsticks under the near edge of the egg layer. Roll the egg sheet forward, up and over itself (away from the handle) until it reaches the other end.
- Push the rolled egg towards the handle, then add the next ¼ quarter of the egg mixture and spread it around the bottom of the pan. Lift the rolled egg with your chopsticks and let the raw egg run underneath it. Just like the first layer, let the egg cook at the bottom and still wet at the top.
- Repeat step 5 twice more, making the omelette four layers in total. Once you’re done rolling the final layer of egg, transfer the rolled omelette to a plate. Slice crosswise if desired or serve as is. Enjoy right away while still hot or let it cool to room temperature.
To give you a better idea of how to achieve a perfectly rolled tamagoyaki, check out honeykki’s video recipe below ?
- If you’re not eating the tamagoyaki within the hour, wrap it tightly with plastic and store in the refrigerator for up to 8 hours.
Now that you know making your own tamagoyaki isn’t all that hard, it can be your go-to dish whenever you need something filling and easy to whip up ?